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Black Dal & Shrimp Fusion Curry with Mediterranean Flavors

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine: Fusion
  • Dietary: High-Protein, High-Fat
  • Yields: 2 servings
  • Equipment: Instant Pot, Stovetop
  • Time: Medium

👨‍🍳 Chef's Notes

This innovative recipe combines the earthiness of black dal with the sweetness of shrimp, creating a harmonious blend of textures and flavors. The Mediterranean-inspired curry sauce adds a unique twist to this dish, making it a perfect marriage of two distinct culinary worlds.

⭐ Why This Recipe Works

The slow cooking of the black dal in the instant pot ensures a creamy texture, while the addition of shrimp infuses a delicate seafood flavor. The blend of Mediterranean spices elevates the dish, providing a tantalizing aroma and depth of flavor.

🧾 Ingredients

  • 200g Black Dal (7 oz)
  • 200g Shrimp, peeled and deveined (7 oz)
  • 1 cup Basmati Rice (200g)
  • 1 can Coconut Milk (400ml)
  • 1 Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 1 tsp Garam Masala
  • Salt and Pepper to taste
  • Fresh Cilantro for garnish

🔪 Preparation

  1. Rinse the black dal and soak it in water for 1 hour.
  2. In the instant pot, sauté the onions and garlic until fragrant.
  3. Add the soaked black dal, cumin, turmeric, paprika, and coconut milk. Cook on high pressure for 20 minutes.
  4. Meanwhile, cook the basmati rice according to package instructions.
  5. Season the shrimp with salt, pepper, and garam masala.
  6. In a separate pan, sauté the shrimp until pink and cooked through.

🥘 Cooking Instructions

  1. Once the black dal is cooked, release the pressure and stir in the cooked shrimp.
  2. Simmer for another 5 minutes to allow the flavors to meld.
  3. Serve the black dal and shrimp curry over the cooked basmati rice.
  4. Garnish with fresh cilantro.

⏱️ Timing Breakdown

  • Preparation: 15 minutes
  • Cooking: 25 minutes
  • Total: 40 minutes

📊 Nutrition Facts

  • Calories: 763 per serving
  • Protein: 32g
  • Fat: 24g
  • Carbohydrates: 105g
  • Fiber: 10g

🔄 Variations & Substitutions

  • Vegetarian Option: Substitute shrimp with tofu or paneer for a vegetarian version.
  • Gluten-Free: Ensure all spices are gluten-free certified.
  • Low-Carb: Replace basmati rice with cauliflower rice.

💡 Pro Tips

  • For a creamier texture, blend a portion of the cooked black dal before adding the shrimp.
  • Adjust the spice levels according to your preference by adding more paprika or chili flakes.
  • Allow the curry to rest for a few minutes before serving to enhance the flavors.

🌡️ Storage Instructions

  • Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave, adding a splash of water to maintain the desired consistency.